Chocolate Fudge Recipe

Chocolate Fudge

Jackie CameronHead Chef

For some strange reason fudge always seems to be difficult to perfect. There is one, shop-bought variety that, with all the will in the world, I cannot resist. It is vanilla flavoured and oh so memorable! It is smooth and butter rich - and has the decadence all fudge should boast. I get mad when fudge is made up of sugar crystals. I have stopped buying the product from home-industry shops because I’m tired of the disappointment it carries. The recipe I have included comprises white or dark Belgian chocolate which for a reason I cannot explain makes this fudge a lot easier to make. Fool proof? Well almost! Try it. It promises to please.

Ingredients:

1kg sugar

350g glucose

420g cream

500g white or dark chocolate (couverture or the best chocolate money can buy), chopped finely

82.5g butter

Method:

Boil the sugar, glucose and cream together until 121˚C.

Add chocolate to the boiling mixture.

Stir in the butter.

Pour this into grease-proof lined trays.

Please post your comments and any food-related questions below. I look forward to hearing from you.